Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Creamy Breakfast Quinoa with Roasted Butternut Squash

By 48 Comments

Would you serve quinoa and butternut squash for breakfast? It’s easy to include these two goodies on your morning menu. This recipe for Creamy Breakfast Quinoa with Roasted Butternut Squash is delicious, and it definitely helps you get through the first part of the day feeling satisfied.

Looking for a hearty breakfast? Try Creamy Breakfast Quinoa with Roasted Butternut Squash -- it makes a great start to your day!

I love eating “breakfast for dinner” meals, but I don’t really do it that often. On the other hand, dinner leftovers are frequently on my plate for breakfast, like pizza (duh!), Chinese food, and roasted asparagus. I think I got that habit from my dad – he always ate dinner leftovers for breakfast. Even things like fish, which is usually where I draw the line!

For a hearty breakfast, try Creamy Breakfast Quinoa with Roasted Butternut Squash.

The holidays are still fresh in our memories, but we’re all working toward the new year. Part of that means cleaning out the fridge (and leftover cookies), and another part means wanting to get back into good eating habits.

I think you’ll love this breakfast, and it happens to be gluten free and vegan, too.

 

You'll want to dig into a big bowl of Creamy Breakfast Quinoa with Roasted Butternut Squash!

I had some butternut squash buried in the veggie drawer of my fridge that somehow got overlooked, but I definitely didn’t want it to go to waste. Since I discovered it in the morning, I decided to toss together this Creamy Breakfast Quinoa with Roasted Butternut Squash.

This a.m. delight is dotted throughout with dried cherries that plump up when mixed into the warm quinoa. It’s sweetened a bit by almond milk and maple syrup, and given a bit of crunch topped with toasted walnut pieces.

Try something a little different (and delicious) for breakfast: Creamy Breakfast Quinoa with Roasted Butternut Squash!

Just before serving this quinoa dish, I sprinkled a bit more cinnamon on the top, and poured on a little extra milk. It was so warming, and definitely filling. I used almond milk in this recipe, buy you can use your favorite type.

Are you looking for something new to add to your breakfast menu? Try one of my other breakfast recipes:
Roasted Broccoli and Swiss Quiche
Cherry, Almond & Coconut Overnight Oats with Chia
Tomato-Bacon Jam with Avocado Toast

In the new year, why not step out of the normal breakfast box a bit? I think you’ll love this recipe for Creamy Breakfast Quinoa with Roasted Butternut Squash!

For an amazing meal in the a.m., try Creamy Breakfast Quinoa with Roasted Butternut Squash.

Serves 4

Creamy Breakfast Quinoa with Roasted Butternut Squash

This is an unconventional breakfast, but still delicious. Use any type of milk you prefer.

Save RecipeSave Recipe
Print Recipe

Ingredients

  • 1 cup dried quinoa
  • 2 cups almond milk, plus extra
  • 2 cups cubed butternut squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground black pepper
  • 2-3 tablespoons pure maple syrup
  • 1/4 teaspoon ground cinnamon, plus extra for garnish
  • 5 tablespoons dried cherries, divided
  • 2 tablespoons toasted walnuts, chopped

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Toss the butternut squash with the olive oil and spread out in one layer on a baking sheet. Season with the ground black pepper. Roast for 20-25 minutes, tossing occasionally, or until softened and it begins to caramelize.
  3. When the butternut squash is halfway through its cooking time, combine the quinoa and 2 cups of almond milk in a saucepan. Bring the mixture to a boil, then cover and reduce the heat to low. Cook for 15 minutes or more, or until the quinoa is tender and has absorbed almost all the liquid.
  4. Add 3 tablespoons of the dried cherries to the mixture along with the maple syrup, to taste, and 1/4 teaspoon ground cinnamon. Stir to combine.
  5. Divide between two bowls. Top with the butternut squash, the remaining dried cherries, and the walnuts.
  6. Sprinkle a bit more of the cinnamon on top, and a little milk over the top, if you’d like.

Notes

I used almond milk in this recipe, but you can use your favorite type.

7.8.1.2
115
https://www.azgrabaplate.com/creamy-breakfast-quinoa-roasted-butternut-squash/

Nutrition

Calories: 292 cal
Carbohydrates: 46 g
Fat: 9 g
Sodium: 7 g
Protein: 8 g
Fiber: 5 g

Subscribe
subscribe

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

  2. Kristen Chidsey says

    Patricia--this combination is fabulous. What a great idea to make this as a breakfast dish. A perfect start to the day.
    Reply

  8. Jolina says

    We're always looking for different ways to cook quinoa. And this is perfect! We're one of those breakfast for dinner types of households lol so yay :)
    Reply

  10. Kristen Kavan says

    this looks great and so filling! I've been trying to find delicious recipes that wil keep me full past 10am! I love the cinnamon mixed with the sweet potato, yum! Thanks for sharing!
    Reply

  12. Kimberly @ Berly's Kitchen says

    I just recently started cooking with butternut squash but haven't thought about using it as a breakfast food. This is a great idea! It's got several ingredients that my entire family likes, so this would be something we could all eat. Plus, the colors are really pretty. :)
    Reply

  21. Kari says

    Interesting. I've only tried quinoa once and I'm wondering if it just wasn't cooked all the way because it was very hard to eat. I'll have to try it again.
    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆